Beetroot Risotto

Photo: Beverley Ann D'Cruz

Ingredients

1 375 gram bun uncooked beetroot, cooked as per instruct

2 tablespoons Olive oil

25 grams Butter, (1oz)

250 grams Aborio rice, (8oz)

1 Vegetable stock cube, maded up with 1.2 litres (2 pints) 2 tablespoons Mascarpone cheese, (optional)

2 tablespoons Creamed horseradish

20 grams Fresh flat leaf parsley, roughly chopped

Preparation

Cook beetroot as per cooking instructions, allow to cool then cut into

(1cm) 1/2 inch cubes, put to one side.

Place the oil and butter in a large heavy based shallow pan and saute the onion over a moderate heat until softened.

Add the rice and stir to coat in the oil and butter, then gradually add the stock stirring constantly between each addition. Complete this process until all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente'). This will take approximately 15-20 minutes.

Stir the chopped beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 minutes.

To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves. Serve immediately.

NOTES : A wonderful flavoured and coloured risotto made with freshly cooked beetroot.